Lemon Ginger Cookies
These cookies quickly became a favorite in our household. I have been wanting to try baking with almond flour for months now and finally was able to test out some recipes when my partner bought me a bag of almond flour for Christmas. This may sounds sort of silly, but you will understand a little better knowing that almond flour costs $12.99/lb on our little island. Of course once my partner fell in love with the cookies, the cost of the flour was justified!
The inspiration for these cookies came from Elana’s Pantry recipe for Lemon Lavender Cookies. I have been admiring her recipes for months now, and was excited to try something out. Since I didn’t have all of the ingredients to replicate her recipe, I made modifications, and am pretty happy with the results. The ginger and chocolate are a really nice mix too!
Since we fell in love with these cookies, we also followed Elana’s advice for purchasing almond flour online and were able to get it for almost half the price! So if you get hooked on this recipe like we did, you might want to get some gluten free almond flour from Honeyville Farms. You will go through it fast with these cookies!
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Lemon Ginger Cookies
2.5 c gluten free almond flour
1/2 c crystallized ginger (minced)
2 T lemon zest
1/2 t salt
1/2 t baking soda
1/8 c coconut oil
1/8 c olive oil
1/8 c agave
1/8 c apple juice
Preheat oven to 350 F.
Combine dry ingredients in a bowl adding in ginger and lemon zest.
Combine wet ingredients in a bowl and whisk thoroughly.
Stir wet ingredients into dry. The mixture will form a crumbly dough which you will be able to roll into balls. Roll 1/2 inch balls onto a parchment lined baking sheet and flatten dough to form cookies.
Bake for 7-10 minutes.
Let cookies cool on a rack.
*If you would like to dip the cookies in chocolate, prepare a double boiler and melt 3/4 c bittersweet (vegan) chocolate chips stirring slowly over heat. Once the chocolate is melted, pour into a deep, narrow bowl so that there is a pool of chocolate for the cookies to dip in. Place each dipped cookie on parchment paper and let cool in the fridge. Enjoy!
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Tags: agave, almond flour, chocolate, coconut oil, ginger, lemon, olive oil
Categories: alternative grain, cookies, dairy free, dessert, egg-free, gluten-free, vegan, vegetarian, wheat-freePosted on Monday, February 8th, 2010. Follow responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.
5 Responses to “Lemon Ginger Cookies”
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Oh mamma! I’m totally making these for brunch this weekend!
Oh, I guess I should ask you….first, can I make these with regular flour? if not where can I get almond flour around here? and next, agave??? They look so yum yum yummy!
Hmmm. I am guessing that the recipe would be a lot different with wheat flour! I haven’t baked with wheat in a while, so it would be a bit of an experiment. You might be able to find almond flour at La Raccolta (near Beccaria) or Sugar Blues…that would be my best guess. They should have agave there too. If you can’t find agave you could use honey. Honey has a stronger taste than agave though so there would be a different balance of flavors. I hope this helps. Let me know how they turn out
[…] This post was mentioned on Twitter by Mike West, Christine Curran. Christine Curran said: Lemon zest, crystallized ginger, chocolate…all in a gluten free package! Ready for some cookies? http://tinyurl.com/yhyss3b […]
my favorite go to cookie! Love that you can buy all the ingredients at all of the major stores now! We’ve come a long way!